More by
Shannon

Ever walk through the produce aisle and spot a vegetable or fruit that somehow has… personality? No? Well, it may take a minute to see, but if you pick up a pear and allow your imagination to personify it, it might just take on a life of its very own – complete with a voice, attitude, and even a signature swag. It’s kind of fun. Try it if you dare!

About a month ago, I spotted a goofy-looking Bosc pear whose shape reminded me of a bird. I didn’t toss it into my cart, but that evening I could not shake the thought of a bird-pear waddling its way down the picnic table on Fourth of July. How fun! And it couldn’t be just any bird, it had to be the most iconic, majestic bird of them all—a bald eagle. The next day, I bought a few pears, some white chocolate, coconut, cashews, and this is the result. While they certainly are more goofy than majestic, there’s no denying they’re awfully cute.

Here’s how I made them. I hope you and yours enjoy crafting these friendly fellas. You’ll never look at a pear the same way again.

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Directions

Wash and dry pears, remove stems. With a paring knife, cut a small triangle opening in the neck of the pear (see photo below). Insert one cashew into the hole to make sure it will fit without falling out. Remove cashew. Make sure pears will stand upright. If they fall or are wobbly, use a small wad of aluminum foil at the base of the pear and adjust foil until pear stands on its own.

Prepare coconut feathers. Place about 1 cup of coconut and 1 Tbsp cocoa powder in a zip-top plastic bag. Seal bag and shake until cocoa powder is evenly distributed throughout coconut. If needed, add more cocoa powder to reach desired color.

Prepare chocolate coating. In a glass measuring cup deep enough to dip a pear, melt 1 cup of chocolate chips in the microwave in 10 second intervals. After each interval, mix chocolate and, if needed, add a small amount of milk and mix well until chocolate reaches a smooth, creamy consistency.

Quickly dip neck and upper portion of pear in chocolate, allow the excess to drip off, and sit upright on a plate or cutting board. Before the chocolate sets, insert a cashew into the hole in the pear, and press coconut feathers around the base of the chocolate coating. For the eagle’s eyes, press two mini chocolate chips into the pear on either side of the cashew beak. Finish with a pinch of white shredded coconut on the top of the eagle's head (a tuft of feathers).

AMG/Parade Digital

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